Foaming in Grape Juices of White Varieties
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- 作者：Magdalena Ló ; pez-Barajas ; Araceli Viu-Marco ; Elvira Ló ; pez-Tamames ; Susana Buxaderas ; and M. Carmen de la Torre-Boronat
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1997
- 出版时间：July 1997
- 年：1997
- 卷：45
- 期：7
- 页码：2526 - 2529
- 全文大小：104K
- 年卷期：v.45,no.7(July 1997)
- ISSN：1520-5118
文摘
The foam capacity of grape juice of white varieties (Macabeo, Xarel.lo,Parellada, and Chardonnay)was related to juice characteristics to achieve the quality of rawmaterial of sparkling wine productionor to avoid foam problems in fermentation deposits. Grape juicescame from the Penedès Regionand were obtained at industrial scale in three consecutive years ofharvest. Juices with a maturationindex [ratio between soluble solids (
Brix) and titratable acidity(grams of tartaric acid per liter ofjuice)] ranging from 4 to 5.5 had high foamability. Chardonnayjuices had the best ripenesscharacteristics, and as result, these varietal juices showed the bestfoam capacity. It was alsoestablished that foaming properties also depend on several compounds(proteins, sugars, polyphenols,and alcohols) that can decrease the surface tension of the juices and,thus, increase foamability.Foam characteristics of grape juices could be predicted usingequations based on simple enologicalparameters related to ripening and could be adjusted with practicessuch as SO2 addition and aciditycorrection.Keywords: Foam capacity; grape juices; surface tension; maturation index;Mosalux
Brix) and titratable acidity(grams of tartaric acid per liter ofjuice)] ranging from 4 to 5.5 had high foamability. Chardonnayjuices had the best ripenesscharacteristics, and as result, these varietal juices showed the bestfoam capacity. It was alsoestablished that foaming properties also depend on several compounds(proteins, sugars, polyphenols,and alcohols) that can decrease the surface tension of the juices and,thus, increase foamability.Foam characteristics of grape juices could be predicted usingequations based on simple enologicalparameters related to ripening and could be adjusted with practicessuch as SO2 addition and aciditycorrection.Keywords: Foam capacity; grape juices; surface tension; maturation index;Mosalux